)From jagordon@agsm.ucla.edu ()
Newsgroups: rec.food.veg
Date: 20 Aug 93 15:40:53 GMT
Loosley adapted from the back of an Albers cornmeal package:
Mexican Style Cornbread
1 1/2 cup yelow cornmeal
1/2 cup whole wheat flour
1 egg or equivilent vegan egg replacer
1 Tablespoon baking powder
1 cup nonfat milk (or rice or soy milk)
1 16 or 17 ounce can creamed corn
1/4 cup chopped onion
1 small can chopped Ortega chilies
1 teaspoon (or more) jalapenos
1/4 cup chopped red bell pepper
1 teaspoon salt (if you like)
mix dry ingredients
mix wet ingredients
blend together
spray 8" pan with cooking spray, bake 35 - 40 minutes
If you prefer more traditional cornbread, leave out the onions and chilies,
add a tablespoon to 1/4 cup sugar if you like it sweeter.
Jan
kwvegan vegan